葡萄栽培技术环节，以最大限度地发挥高品质红葡萄酒在SCDVV bujoru的颜色潜力

ANNALS OF THE UNIVERSITY OF CRAIOVA, Biology, Horticulture, Food products processing technology, Environmental engineering Pub Date : 2022-12-16 DOI:10.52846/bihpt.v27i63.24

A. Ciubucă, O. Cioroi, V. Enache, M. Stoica

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引用次数: 0

摘要

研究年份的气候条件表明，大气和土壤气候均为干燥气候，最高气温> 30℃的天数较多，2020年为69天，2021年为37天，而多年平均值为40.7天，保持了相同的趋势。这些条件对作为酿酒原料的黑葡萄的酚和技术成熟产生了影响。红葡萄酒是通过应用先前验证的技术方案制成的，并且通过着色强度，高花青素和多酚来实现最终的葡萄酒呈现出强烈的颜色和香气。在橡木桶中熟化后，红酒的颜色没有明显下降，颜色强度仅下降4-11%。这项技术已被证明是获得优质红葡萄酒的可靠方法。

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VITICULTURAL TECHNOLOGICAL LINKS TO MAXIMIZE THE COLOR POTENTIAL OF QUALITY RED WINES AT SCDVV BUJORU

Climatic conditions of the study years reveal a dry climate, both atmospheric and pedological through the large number of days with maximum temperatures > 30°C, of 69 days in 2020 and 37 days in 2021, compared to the multi-year average of 40 ,7 days, maintaining the same trend. These conditions left their mark on the phenolic and technological ripening of black grapes as raw material for winemaking. The red wines were made by applying a technological scheme, previously verified, and the resulting wines present a potential of intense color and aromas, realized through coloring intensity, high anthocyanins and polyphenols. Maturation of red wines in barriques insignificantly decreases the coloration, and the coloring intensity decreases by only 4-11%. This technology has proven to be reliable for obtaining quality red wines.

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ANNALS OF THE UNIVERSITY OF CRAIOVA, Biology, Horticulture, Food products processing technology, Environmental engineering

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